If you LOVE Caribbean food, then this is for you. Its good for you, and definately full of flavor! I hope you like it as much as I do!
Provided by Little Italy
Categories White Rice
Time 35m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 13
Steps:
- Precook the shrimp in a skillet over medium heat until BARELY pink. Let cool and peel, set aside for later.
- In a large skillet, mix the olive oil and butter and heat until the butter has melted. Stir in the garlic, scallions, and ginger and make sure everything is coated evenly.
- Sauté over medium-low heat until the garlic and scallions are soft but not brown.
- Stir in the Rum, and lime juice. Cook for one minute, and then add the Tabasco sauce, garlic pepper, and coconut milk, stirring well.
- Reduce heat and cook for two minutes. Meanwhile combine the cornstarch with the 2 tablespoons of water and mix to make a paste. When you are done combine the cornstarch mixture to the sauce and stir well.
- Add the shrimp and cook for a minute or two until the sauce slightly thickens. Serve right away over white rice, and enjoy!
- (serves 4 as a side dish).
Nutrition Facts : Calories 476, Fat 34.5, SaturatedFat 17.5, Cholesterol 188.1, Sodium 259.3, Carbohydrate 13.5, Fiber 2.4, Sugar 5.2, Protein 26
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